White Chicken Chili in Crockpot Recipe

If you’re craving something cozy, flavorful, and incredibly easy to throw together, you’re going to adore this White Chicken Chili in Crockpot Recipe. I absolutely love how this recipe combines tender chicken with creamy white beans and just the right touch of spice for warmth without overwhelming heat. When I first tried this, it quickly became my go-to comfort food, perfect for busy days when I want dinner ready when I walk in the door.

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Ingredients You’ll Need

Each ingredient in this White Chicken Chili in Crockpot Recipe works together to create a rich, creamy texture with a touch of Southwest flavor. I always recommend fresh produce for the best taste, but you’ll see that pantry staples make this recipe super convenient to whip up anytime.

• Boneless skinless chicken breasts: I prefer breasts because they shred easily and keep a lean profile, but thighs work if you want extra richness.
• Yellow onion: Adds subtle sweetness and depth—don’t skip this even if you’re in a hurry.
• Cannellini beans (or white beans): These bring the creamy texture and mild flavor that balances the spices perfectly.
• Diced green chiles (mild): Adds just a gentle kick and that classic chili flavor—feel free to swap for hot if you want more heat.
• Jalapeño: Remove seeds and ribs for milder heat; I usually add the whole diced pepper if I want a spicy boost.
• Garlic cloves: Fresh is best—garlic really amps up the aroma and warmth.
• Ground cumin: It’s the smoky backbone of the dish, so don’t skip or skimp on this.
• Chili powder: Adds complexity—be sure to use a good quality one for the best flavor.
• Dried oregano: Small but mighty, it brightens the chili’s overall taste.
• Smoked paprika: This is my secret weapon for adding a subtle smoky flavor without actual smoke.
• Salt: Enhances all the other flavors; adjust according to your broth’s sodium content.
• Cayenne pepper (optional): I add a pinch for a gentle heat, but it’s easy to leave out or increase depending on your love for spice.
• Low sodium chicken broth: Keeps the chili rich without being too salty—plus, it helps everything meld together.
• Frozen corn: Adds occasional sweet pops and texture—my kids love this little surprise in every bite.

Variations

I love how versatile this White Chicken Chili in Crockpot Recipe can be. Depending on what’s in your pantry or family preferences, you can easily make it your own. Don’t be afraid to play around with spices and mix-ins to find your perfect bowl.

• Spice Level Adjustment: I once swapped one can of mild green chiles for hot and added ¼ teaspoon cayenne—my husband said it was perfect for a crisp fall evening.
• Beans Swap: If you want a bit more protein and texture, try mixing navy beans with cannellini.
• Dairy-Free Version: Simply skip sour cream or Greek yogurt toppings, or use a dairy-free alternative like coconut yogurt.
• Vegetable Boost: Adding chopped bell peppers or zucchini about halfway through the cooking time adds extra nutrients without overpowering the flavors.

How to Make White Chicken Chili in Crockpot Recipe

Step 1: Layer Your Ingredients in the Crockpot

Start by placing the chicken breasts directly in the bottom of your slow cooker—this helps them cook evenly and stay tender. Next, add chopped onions, rinsed beans, diced green chiles, jalapeño, garlic, and all your spices over the chicken. Pour in the chicken broth last. I learned early on that adding the broth last ensures the spices and aromatics don’t get diluted out too much. Give a gentle stir if you want, but it’s fine to leave everything layered. Don’t forget to season with salt, but remember you can always adjust later.

Step 2: Slow Cook Until the Chicken is Perfect

Cover and cook on low for 7 to 8 hours or on high for about 3½ to 4 hours. I personally prefer the low setting—it makes the chicken extra tender and allows the flavors to meld slowly, which really brings out the best in this chili. If you’re short on time, the high setting works well too. The biggest sign you’re ready for the next step is when chicken is cooked through and easily shredded with a fork.

Step 3: Shred Chicken and Thicken Your Chili

Carefully remove the chicken breasts to a cutting board or bowl and let them rest for a few minutes to keep them juicy. While the chicken rests, mash some of the beans directly in the crockpot with the back of a spoon—this adds thickness and creaminess to the broth without extra ingredients. Then stir in the frozen corn and cover again. Cook on high for an additional 10 minutes just to heat the corn through. Shred your chicken using two forks or, if you’re like me on busy days, a stand mixer makes quick work of shredding. Stir the shredded chicken back into the chili and you’re ready to serve!

How to Serve White Chicken Chili in Crockpot Recipe

Garnishes

I always top my chili with a squeeze of fresh lime juice for brightness, a handful of chopped cilantro for herbal freshness, and slices of creamy avocado for richness. Tortilla chip strips add a fun crunchy texture—and for a cool contrast, a dollop of plain Greek yogurt or sour cream is absolutely delicious. These toppings really elevate the chili and make every bite sing.

Side Dishes

While the chili is hearty on its own, I like to serve it with a simple green salad or some warm cornbread for a classic combo. You can also go with tortilla chips and salsa if you want to keep the meal casual and fun. For a lighter touch, a side of roasted veggies works beautifully too.

Creative Ways to Present

For special occasions or family dinners, I serve this chili in mini bread bowls made from sourdough rolls—everyone loves eating right out of their own personal bowl. Another idea I tried recently was layering the chili over baked sweet potatoes topped with cheese and sour cream for a creative twist that felt like a comforting feast.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the refrigerator and always label with the date—I’ve found this chili holds beautifully for about 3 to 4 days. Just give it a good stir before reheating to bring everything back together, and it tastes just as wonderful, if not better, the next day.

Freezing

I love how freezer-friendly this White Chicken Chili in Crockpot Recipe is. I usually freeze it in portions using freezer bags or containers. When I want to make it ahead, I freeze the uncooked ingredients (except broth and corn) in a zip-top bag, which makes dinner prep even faster on busy days.

Reheating

To reheat, I warm leftovers gently on the stovetop over low to medium heat, stirring occasionally so it heats evenly without sticking. You can also microwave single servings; just cover it to retain moisture. Adding a splash of chicken broth can help loosen it up if it thickened too much during storage.

FAQs

Final Thoughts

I can’t recommend this White Chicken Chili in Crockpot Recipe enough when you want a comforting meal with minimal fuss and maximal flavor. It’s the kind of recipe I make repeatedly because it never disappoints—always perfect for family dinners, gatherings, or cozy nights in. Give it a try soon, and I’m sure it’ll become one of your favorite slow cooker meals just like it did for me.

White Chicken Chili in Crockpot Recipe

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• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

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Description

A comforting and flavorful Crockpot White Chicken Chili made with tender chicken breasts, white beans, diced green chiles, and a blend of warm spices. This easy slow cooker recipe allows the flavors to meld perfectly over several hours, resulting in a hearty and creamy chili, ideal for a cozy meal. Customize the spice level and serve with fresh toppings like lime juice, cilantro, avocado, and Greek yogurt for added freshness.

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Ingredients

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Main Ingredients

• 1 ½ pounds boneless skinless chicken breasts
• 1 cup chopped yellow onion
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 2 (4 ounce) cans mild diced green chiles
• 1 medium jalapeño, stem, seeds, and ribs removed, diced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ⅛–¼ teaspoon cayenne pepper, optional, to taste
• 3 cups low sodium chicken broth
• 1 cup frozen corn

For Serving

• Squeeze of fresh lime juice
• Chopped fresh cilantro
• Avocado slices
• Tortilla chip strips
• Plain Greek yogurt or sour cream

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Instructions

1. Layer Ingredients in Slow Cooker: Place the chicken breasts in the bottom of the slow cooker. Add the chopped onion, rinsed and drained cannellini beans, diced green chiles, diced jalapeño, minced garlic, ground cumin, chili powder, dried oregano, smoked paprika, salt, cayenne pepper if using, and chicken broth. Ensure all ingredients are evenly distributed.
2. Cook the Chili: Cover and cook on the low setting for 7-8 hours or on the high setting for 3½-4 hours, until the chicken is fully cooked and tender.
3. Prepare Chili Base: Remove the chicken breasts to a cutting board or bowl and let them rest for a few minutes. Meanwhile, use the back of a large spoon to mash some of the beans in the slow cooker to thicken the chili broth. Stir in the frozen corn and cover again. Cook on high for an additional 10 minutes to heat the corn through.
4. Shred Chicken and Combine: Shred the rested chicken using two forks or a stand mixer until finely pulled. Stir the shredded chicken back into the slow cooker to combine thoroughly with the chili.
5. Serve: Ladle the white chicken chili into bowls and garnish with fresh lime juice, chopped cilantro, avocado slices, tortilla chips, and a dollop of Greek yogurt or sour cream as desired for extra creaminess and flavor.

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Notes

• Adjust the spice level by substituting one can of mild diced green chiles with hot diced green chiles and adding 1/8 teaspoon cayenne pepper for medium heat.
• Freezer to Slow Cooker Option: Combine all ingredients except broth and corn in a heavy-duty zip-top bag and freeze flat for up to 3 months. Thaw in the refrigerator for 24 hours or in a bowl of water, then pour contents into the slow cooker, add broth, and cook as directed.
• Mashing some of the beans helps thicken the chili but is optional.
• Use low sodium chicken broth to better control the saltiness of the chili.

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Nutrition

• Serving Size: 1 bowl (about 1 1/2 cups)
• Calories: 320
• Sugar: 4g
• Sodium: 550mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 9g
• Protein: 33g
• Cholesterol: 70mg